Handbook of Vanilla Science and Technology

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9781405193252: Handbook of Vanilla Science and Technology
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VANILLA IS THE WORLD'S MOST COMMONLY–USED FLAVOUR AND FRAGRANCE, USED IN FOODS, COSMETICS, PHARMACEUTICALS AND OTHER PRODUCTS AND IS THEREFORE OF CONSIDERABLE ECONOMIC IMPORTANCE. THIS BOOK PROVIDES A COMPREHENSIVE OVERVIEW OF THE SCIENCE AND TECHNOLOGY USED IN THE PRODUCTION AND SUPPLY CHAIN OF VANILLA PRODUCTS. A WIDE RANGE OF INTERNATIONAL AUTHORS COVER TOPICS WHICH INCLUDE AGRICULTURAL PRODUCTION, GLOBAL MARKETS, ANALYTICAL METHODS, SENSORY ANALYSIS, FOOD AND FRAGRANCE APPLICATIONS, ORGANIC AND FAIR TRADE VANILLA, DISEASES THAT AFFECT VANILLA, AND NOVEL USES. IT IS OF INTEREST TO ACADEMIC RESEARCHERS IN THIS FIELD AND IS ALSO AN IMPORTANT RESOURCE FOR THE VANILLA INDUSTRY AND THOSE COMPANIES THAT USE VANILLA AND VANILLIN AS FLAVOURS AND FRAGRANCES WORLDWIDE. KEY FEATURES: THE ONLY BOOK TO COVER SUCH A WIDE RANGE OF TOPICS ON THIS MOST COMMERCIALLY VALUABLE OF FLAVOUR INGREDIENTS INCLUDES AN ANALYSIS OF THE CURRENT VANILLA MARKETS IN THE US AND EUROPE EDITED BY EXPERTS WHO HOLD ROLES IN THE FLAVOUR INDUSTRY AND ACADEMIC RESEARCH

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Reseña del editor:

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: * The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients * Includes an analysis of the current vanilla markets in the US and Europe * Edited by experts who hold roles in the flavour industry and academic research

Contraportada:

Vanilla is the world's most popular flavor. It is a universally-appreciated flavor in its own right and it also provides smoothness and body when used in combination with other flavors. As a flavor and fragrance it is used in foods, cosmetics, pharmaceuticals and other products. The vanilla orchid is indigenous to Mexico and was first used and cultivated by the Totonac Indians. Now, vanilla cultivation, extraction, analysis, and marketing are major international industries.

The Handbook of Vanilla Science and Technology provides a comprehensive overview of the science and technology employed in the production and supply chain of vanilla products. A wide range of international authors cover topics that include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses for vanilla. The biology of vanilla and the potential for biotechnological production of vanillin are also addressed. The book is designed to be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavors and fragrances worldwide. It will be of interest to all those involved in the business and biology of vanilla.

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Daphna Havkin-Frenkel, Faith C. Belanger
Publicado por John Wiley and Sons Ltd, United Kingdom (2011)
ISBN 10: 1405193255 ISBN 13: 9781405193252
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Descripción John Wiley and Sons Ltd, United Kingdom, 2011. Hardback. Condición: New. 1. Auflage. Language: English . Brand New Book. Vanilla is the world s most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: * The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients * Includes an analysis of the current vanilla markets in the US and Europe * Edited by experts who hold roles in the flavour industry and academic research. Nº de ref. del artículo: AAH9781405193252

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Descripción Wileyand#8211;Blackwell, 2010. HRD. Condición: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. del artículo: FW-9781405193252

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Daphna Havkin-Frenkel (author), Faith C. Belanger (author)
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ISBN 10: 1405193255 ISBN 13: 9781405193252
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Descripción Wiley 2010-12-10, Chichester, 2010. hardback. Condición: New. Nº de ref. del artículo: 9781405193252

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Daphna Havkin-Frenkel, Faith C. Belanger
Publicado por John Wiley and Sons Ltd, United Kingdom (2011)
ISBN 10: 1405193255 ISBN 13: 9781405193252
Nuevo Tapa dura Original o primera edición Cantidad disponible: 10
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Descripción John Wiley and Sons Ltd, United Kingdom, 2011. Hardback. Condición: New. 1. Auflage. Language: English . Brand New Book. Vanilla is the world s most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: * The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients * Includes an analysis of the current vanilla markets in the US and Europe * Edited by experts who hold roles in the flavour industry and academic research. Nº de ref. del artículo: AAH9781405193252

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Daphna Havkin-Frenkel
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Descripción John Wiley and Sons Ltd. Hardback. Condición: New. New copy - Usually dispatched within 2 working days. Nº de ref. del artículo: B9781405193252

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DAPHNA HAVKIN-FRENKEL
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Descripción 2010. Hardback. Condición: NEW. 9781405193252 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE0777493

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Havkin-frenkel, Daphna/ Belanger, Faith
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Descripción Blackwell Pub, 2011. Hardcover. Condición: Brand New. 1st edition. 360 pages. 10.00x7.00x0.75 inches. In Stock. Nº de ref. del artículo: __1405193255

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Havkin-Frenkel, Daphna, Belanger, Faith
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Descripción Wiley-Blackwell, 2011. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P111405193255

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Daphna Havkin-Frenkel; Faith C. Belanger
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Descripción Wiley-Blackwell, 2011. Condición: New. book. Nº de ref. del artículo: M1405193255

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